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If you’re looking for a cozy, nourishing breakfast that feels like baked oatmeal but keeps things grain-free, this Strawberry Coconut Breakfast Bake is it! Packed with simple, wholesome ingredients, it’s a family favorite and perfect for busy mornings.
This recipe reminds me that healthy breakfasts don’t have to be complicated. Strawberries, coconut, bananas, chia seeds, walnuts, and just a hint of cinnamon come together to create a naturally sweet and satisfying meal. It’s also Paleo, gluten-free, and loaded with healthy fats, fiber, and protein to keep you full and energized.
As a nutritionist, I can’t stress enough how important it is to start your day with a nourishing breakfast that actually keeps you full. This recipe is loaded with healthy fats and fiber, which help balance blood sugar and keep those mid-morning energy crashes away. I love pairing this with a couple of eggs or some homemade breakfast sausage for a complete, satisfying meal.
I’m often asked for easy breakfast ideas that aren’t eggs or toast. This one checks all the boxes. It’s great for meal prep and freezes beautifully, so you can enjoy a grab-and-go breakfast any day of the week. Also, for added fiber, I love tossing in chia seeds in breakfast and snack recipes like this.
Why you’ll love this Strawberry Coconut Breakfast Bake:
- It’s naturally sweetened with fruit
- Packed with healthy fats, fiber, and protein
- Totally grain-free and gluten-free
- Kid-approved and easy to make ahead
- Keeps you full and satisfied all morning
Tips & Easy Swaps:
Store leftovers in the fridge or freezer for easy grab-and-go meals
Swap the walnuts for pecans or almonds if you like
Try blueberries, raspberries, or mixed berries in place of strawberries
Want extra sweetness? Add a drizzle of maple syrup or a sprinkle of coconut sugar
Now it’s your turn! Be sure to rate the recipe below and comment if you make it. Also, tag me on Instagram @wholesomelicious with your creations. I love to see them!
Strawberry Coconut Breakfast Bake
Ingredients
- 2 cups unsweetened coconut flakes
- 3/4 cups chopped walnuts
- 1/4 cup chia seeds
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 4 large eggs
- 1 cup unsweetened nut milk, I use flax milk
- 1 ripe banana, mashed
- 2 tbsp coconut oil, melted
- 2 cups diced strawberries
Instructions
- Preheat your oven to 375 degrees. Grease an 8 inch square pan and set aside.
- In a large bowl, mix together your dry ingredients: coconut flakes, walnuts, chia seeds, cinnamon, baking soda, and salt.
- In a smaller bowl, whisk together eggs and milk. Now add in coconut oil and mashed banana. Add wet ingredients into dry and mix well. Fold in the strawberries.
- Bake for 40 minutes, or until top is firm and golden.
- Serve hot!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this and it smells amazing and takes great. My only issue is the coconut flakes are hard and chewy. I used organic unsweetened flakes. Would shredded coconut work as well? I was not a fan of all that hard chewing LOL.
Hi Heather, yes you can absolutely use shredded coconut (unsweetened). I am more of a crunchy texture, but the shredded coconut would work well too!
Can you offer a different nut suggestion to replace walnuts? Slight allergy to walnut…
Sure, pecans would work great!
I made it with pecans and it was fabulous!
MAy I use frozen or thawed strawberries??
May I use frozen or thawed strawberries?
I haven’t tried with frozen, but it should work as long as you drain the liquid. The reason I don’t use them is that cutting thawed strawberries is pretty difficult. But you could even puree them instead of dicing strawberries.
I don’t see the chia seeds in the instructions. Do you soak them and add as a wet ingredient or put them dry into the dry ingredients? Thanks.
Add them as a dry ingredient! I’ll change the recipe ????
sounds good .. thank you for inspiring me
Chis seeds still not listed under dry ingredients, over a year later. I came here to double-check myself. Thank you.
They are listed under the dry ingredients section.
Hi, I’m on the keto diet and can’t have bananas, any other suggestions?
Hmmmm….The banana is mostly there to offer natural sweetness, and a little bit of a binding agent, so that makes it tough. You could try omitting altogether. Recipe won’t be very sweet, but still tasty. If you could add a tad bit of real maple syrup that would help.
How about canned pumpkin? That might work instead of bananas; which I think have an over powering flavor.
Great recipe! Thanks for sharing. I agree that banana can be overpowering, so I substituted 1/3 cup pumpkin & 1 Tbs honey. I know the honey might not fit some special diets, but it worked well for me & was very tasty.
What about adding dates in place of the banana. It’s moist and sweet.
You can try that, it might change the texture a bit.
What was the purpose for the coconut oil? I made this & found it was very oily in taste & texture. I even cut down on the amount of oil than what the recipe called for.
Hi Jas, the coconut oil helps to toast everything and also help to bind once refrigerated. I have made this many times and enjoy it much better with the oil. Sorry you didn’t have a good result.
Can you save this after you make it for next day breakfast
Yes, absolutely. I will keep this in my fridge for up to 5 days and re-heat each morning.
Is it possible to get the nutrition info?
I’d like to see them too.
Can i use coconut milk in place of nut?
sure!
Can I make this without the chia seeds? Can I sub flax Seed?
Hi Jenn, you can omit the chia seeds without a problem! Substituting flax seed is not necessary, but go for it if you want the boost of Omega 3’s!